::Encourage One Another’ Link-Up:: Peach Pie Filling

Mrs. Jacqueline over at Deep Roots at Home is having a weekly link up were you link up a post of encouragement for others. The topics can be any of the following: "character-building or homemaking skills, cleaning, cooking, gardening, an alternative medicine tip, devotions, a special photo, scripture, or any other topic that would be of encouragement to someone."


This is a new link-up that just started last week. But I wasn't able to join in last week. So, today marks the day I'll try to enter up every week - if time allows. Why don't you join in too?


After much thinking, I decided to do a post on my peach pie filling. I made my first peach pie on July 4th of this year {it was also the first time I ever ate one}. Boy was it good. Just one warning. The filling is delicious, that you may eat all of the filling before you finish filling the pie. It is that good. Just talking about it is making my mouth water. Well, enough talking about the filling and onto the recipe.

Peach Pie Filling

One 9-inch pie

You will need about 7-10 peaches {depending on the size of the peaches and how full you want your pie} peeled, pitted, and sliced. Never peeled a peach? It is very simple to do. Take a large pot and fill it with water. Bring to a boil. Once the water is boiling drop the peaches in for about 3 minutes. Remove from the boiling water, then slip off the skins. Cut the peaches in half and take out the pit. Then cut the peaches into 1/4 inch slices. 

Preheat the oven to 425 degree F. Place all of the peaches into a large bowl. Add the following ingredients:

1/2 to 3/4 cup sugar {I use cane sugar}

3 to 3 1/2 tablespoons of cornstarch {or arrowroot powder}

2 tablespoons of  fresh lemon juice

a pinch of salt

a dash of cinnamon {I don't measure this out. I just add to my personal taste.} 

lots of love ;-)

Let stand for 15 minutes, stirring occasionally. Pour into the bottom crust and dot with:

2 to 3 tablespoons unsalted butter, cut into small pieces

Top the pie with either a top crust, lattice, or crisp topping. Bake the pie for 30 minutes. Slip a baking sheet underneath it first. After the 30 minutes, reduce the oven temperature to 350 degrees, and bake until thick juices bubble through the vents, about 25 to 35 minutes more. Let cool completely on a rack before serving. This pie is best the day it is baked, but can be stored for up to 1 day {if your pie lasts that long}.